Chef4Six Recipe Reviews (Pg. 1) - Allrecipes.com (10212495)

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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 22, 2007
This IS the BEST CC-COOKIE!!! After seeing it had 1770 possitive reviews, I knew I couldn't go wrong by tring it out! I substituted smart balance margerine for the butter. The batter looked like it would be to thin to hold its cookie shape. I refrigerated it for about 20 minutes and the batter thickened up to a good drop-cookie consistency. I made the cookies smaller than what the recipe called for, but they spread, and look and taste so delicious! It's a keeper recipe! My cookies remained soft and it is now 3 days later! The cookie is true to its name! *******UPDATE****** I just made this recipe into a crust for an ice-cream cake!!! I pressed the dough into a 9x13 pan and baked it for about 12 minutes - I let it cool and then filled the inside with 3 layers of ice-cream and topped it with Ganache I from this website and sprinkled rainbow sprinkles on top!!! Check out the photos in the "more photos" to see!
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Marinated Mushrooms II

Reviewed: Dec. 22, 2007
Very good recipe! I used baby bella mushrooms and i substituted grainy mustard for the mustard powder to give the sauce a little more substance. Very good!
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Dad's Pan-Fried Green Beans

Reviewed: Jan. 7, 2008
These were reaaly good. I used a big bag of green beans, cut off 2 inches of the top corner and microwaved them for 8 minutes. Then I simmered the sauce in the sauce pan, and added about 3 tbsp. of toasted sesame seeds. I placed the green beans in a serving bowl and poured the sauce on top. Delicious!
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Honey-Dijon Salmon and Asparagus

Reviewed: Jan. 15, 2008
This salmon was really good! The addition of the cornstarch into the marinade thickened as it cooked, leaving a nice thick glazing sauce on the salmon. I made some changes to the recipe. I substituted olive oil for the butter and omitted the asparagus and walnuts. I served the fish with salad greens and a mango salsa, Excellent! I will defanitley make this salmon again!
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Caribbean Chicken Salad

Reviewed: Jan. 21, 2008
This salad was excellent! We all really enjoyed it!. I did make some modifications to the recipe. I used mangoes instead of the pineapple, red wine vinegar instead of the cider vinegar, and a purple onion instead of a regular onion in the salsa. I added about 1/2 tsp. of cumin to the salsa to give it some zip, and used grainy mustard instead of the dijon mustard. I also added a can of black beans and diced red and orange peppers to the salad! The salad was so colorful and apppealing to the eye and tasted delicious!
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Exquisite Pizza Sauce

Reviewed: Feb. 6, 2008
I love this pizza sauce! It's super-easy and the best part is - you don't have to cook it! I make pizza once a week and my family loves the new flavorful pizza sauce! Delicious! As noted by a previous reviewer - i scaled the serving size to 100 - and store it in a spice jar. I taped a note to the jar to use the amount needed for 1x the recipe. I use i can of tomato paste, 6oz. water....and I add 2 tsp. of the spice mixture! i let the mixture "mingle" for atleast an hour. fantastic! I have even used this spice mixture as a "go-to" italian spice. I leave out the anchovy paste. The sweetness from the honey doesn't bother me n the pizza. When i try this sauce on something else - i might make adjustments to the honey.
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Jamie's Cranberry Spinach Salad

Reviewed: Feb. 24, 2008
Very good! (very sweet as well...) I added diced mangoes and diced red onion, and omitted the poppy seeds. I used only 1/4 cup of olive oil. I will make this again and again!
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Chickpea Salad with Red Onion and Tomato

Reviewed: Mar. 18, 2008
A nice and quick recipe! I doubled the ingredients and used fresh cilantro instead of the parsley.
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Thai Chicken Balls

Reviewed: Mar. 20, 2008
Spectacular! Thank you "Jensenly" for the great idea to make it into "torpedoes" and stick a skewer in it!! it looks fabulous! I served it along with a thin teriyaki dipping sauce, with minced cilantro and scallions in it! It made a beautiful presentation! I added onion powder, garlic powder, McCormick steak seasoning. I did not need to add an egg as some reviewers have posted. My torpedoes stayed together fine. I drizzled some teriyaki sauce on it before and after i baked it as well. I baked it at 400 for about 20 minutes. Fantastic!
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Mom's Coleslaw

Reviewed: Jul. 1, 2008
FANTASTIC! This coleslaw was delicious, fast and easy to make! I followed another reviewer - and used 1 bag of shredded cabbage/coleslaw, and half the mayo, sugar and apple cider vinegar. I also substituted light mayo for the mayo. I will be coming back to this recipe. UPDATE - I made this with purple cabbage and it was also delicious!!!!
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Butter Cream Frosting II

Reviewed: Jul. 1, 2008
Wonderful! I love the smooth texture and the versatility of this frosting. I tinted it to be pink, yellow, green, blue and purple and generously frosted 24 cupcakes - and still had plenty of frosting left over. I had to add some more confectioners' sugar to get the consistency that I needed. I used smart balance margarine in place of the margarine and shortening.
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Flower Power Cupcakes

Reviewed: Jul. 1, 2008
Very cute cupcakes. I made my own cupcake batter but i decorated some cupcakes like the ones in the photo. I gree with the previous reviews - a bit tedious, but i got a lot of complements - from both kids and adults! i also decorated flower cupcakes with pieces of laffy taffy and shaped it into tear-shaped petals and placed an m&m in the middle. Then i sprinkled it with colored sugar. They looked great!
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4 users found this review helpful
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Jay's Signature Pizza Crust

Reviewed: Jul. 1, 2008
We love this recipe! I make 2x 13 inch pizzas (thin crust) with this recipe every week. I use "Exquisite Pizza Sauce" from this web site. Great dinner!
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Blueberry Oat Muffins

Reviewed: Jul. 1, 2008
This muffin batter is so versitile - you can add any cut up fruit. I actually did not have blueberries so i substituted strawberries. (peaches will work as well.) They came out soft and light - considering they have oats in them! I made a struesel-oat topping - made from flour, oats, brown sugar, cinnamon and margerine - delicious and it added a really nice crunch to the top! I will be making this again...
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Grilled Halibut with Cilantro Garlic Butter

Reviewed: Jul. 2, 2008
Very Good! Love the cilantro-lime flavor! Great topped on a salad!
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Oatmeal Blueberry Muffins

Reviewed: Jul. 8, 2008
Fantastic! These muffins are hot out of the oven and i have a third batch in right now. The house smells incredible! I like this recipe alot because of the high propotion of heart-healthy/good carb oatmeal and the low amount of oil (as opposed to magerine). I made some modifications - i added some shakes of cinnamon and some vanilla extract. I substituted orange juice for the milk (i wanted to keep them non-dairy and i did not have soy-milk on hand). I increased the sugar to 1/2 cup (i might not do that next time...) and i added a stuesel topping - a mixture of oats, flour, brown sugar, cinnamon and earth's balance light margerine (i was pretty surprised the light margerine held the struesel together and kept it crunchy!) i baked it at 400 for about 20-22 minutes. I like the batter of this muffin recipe - i see myself using it to also make strwberry muffins, apple muffins, or just plain coffee cake muffins (no fruit inside - and alot of brown-sugar struesel topping! Spectacular. UPDATE: I substituted chopped apples for the blueberries - and they came out great!!! I tossed the apples with some lemon juice and a bit of sugar and cinnamon. I topped each muffin with a cinnamon-oatmeal struesal made from a mixture of oats, flour, brown sugar, cinnamon and some low fat margerine. I baked my first batch at 400 -but the struesel started to get too dark quickly, so I baked my second batch at 350 - and increased the baking time by 5 minutes. They came out great and they freeze really
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The Best Rolled Sugar Cookies

Reviewed: Jul. 11, 2008
Very good sugar cookie! I added some lemon extract to give a little more taste to the dough, and I needed to add about 2 cup of extra flour. - I think this has to do with my using "earth's balance - nonhydrogenated fat" margerine - which probably has a higher amount of water content compared to butter. The key to this recipe - is it needs to be refrigerated in order for the dough to firm up and roll well. I made it the day before and refrigerated it for 24 hours. I also divided the dough into different bowls and added food coloring to it so my children could make "playdough" cookies. The cookies retained their shape fairly well. I kept an eye on the cookies as they were baking so they should not get too dark. The cookies remained soft (but not fragile) even a week after baking! Update - I made these cookies with my kids. We topped them with Rolled Buttercream Fondant from this website. We rolled it out, cut it with the cookie cutters and attached the fondant to the cookies with a small paintbrush dipped into corn syrup. My kids colored them with edible markers. (very time consuming)
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Spicy Grilled Chicken

Reviewed: Jul. 15, 2008
This is our family's favorite chicken!!! i use olive oil instead of the vegetable oil. I did not use the lime zest. I switch off - sometimes i use lemon juice and sometimes I use lime juice. I chop up a whole lot of fresh basil (instead of the oregano) and sprinkle in some dashes of McCormick Montreal Steak Seasoning (no need to add extra salt - there is plenty of large grains of salt and pepper in this flavorful spice mix!) Usually i cut the chicken cutlets really thin, but this time i decided to put a wooden skewer through two thin strips of chicken. The result - DELICIOUS! My family loved it! I have never seen them eat so much chicken in my life! This is a true keeper!!!
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Fluffy French Toast

Reviewed: Jul. 15, 2008
This recipe was ok - my 3 girls loved it! I used 1 day old thick pieces of Challah. The French Toast did not fall apart at all. I added cinnamon to the batter, but next time i will sprinkle it on at the end. I like to see a lighter finished product and then sprinkle it with cinnamon and sugar or dip it into maple syrup. Update: - I made this recipe again and I used frozen pieces of bread and dipped that into the egg mixture and then fried it with a little bit of oil. That really helped to keep the bread from getting soggy and staying in one piece!
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Tomato, Cucumber and Red Onion Salad with Mint

Reviewed: Jul. 19, 2008
OK salad - nothing great...
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